Stir-Fried Tofu with Vegetables and XO Sauce

The third tofu dish I picked out from Betty Saw's Mini Cookbook was Stir-Fried Tofu with Vegetables and XO Sauce. For a healthier choice, deep-frying of the tofu cubes can be omitted. I figured it would taste just as good by skipping Step 2 and stir-frying it together with the vegetables.

(Adapted from Betty Saw's Mini Cookbook)

What You'll Need:

1 1/2 pcs firm tofu, diced into cubes

Cooking oil for deep-frying

1/2 tbsp of cooking oil for stir-frying

160g celery stalk, cut into 1x2.5cm fingers

130g carrot, peeled and cut into 1x2.5cm fingers, parboiled

1 1/2 tbsp XO sauce

1-2 spring onion stalk, cut into 2.5cm lengths

Seasoning:

2 tbsp oyster sauce

1 tsp sesame oil

1 tsp ginger juice

1 tsp sugar

1 tsp cornflour (cornstarch)

Method:

1. Mix tofu cubes with the seasoning and set aside for 15mins.

2. Heat oil in a wok and deep-fry the tofu cubes until light golden. Drain. (skip this step for a healthier choice!)

3. Heat 1/2 tbsp of cooking in a clean wok and stir-fry celery and carrot until soft.

4. Toss in the tofu cubes to the wok, mix well and stir in XO sauce and spring onions. Serve hot.

*Note: You may wish to add a couple of red chillies for a fiery taste!

Good Luck and have fun!